NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into thin strips.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Whisk together the Greek yogurt, lemon juice, lemon zest, and reserved pasta water in a small bowl until the mixture is smooth.

• 7

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, then pour the yogurt mixture over the top.

• 8

  Toss everything together over low heat for 1 minute until the spinach is wilted and the sauce coats the pasta.

• 9

  Garnish with fresh parsley and serve immediately.